Monday, November 19, 2012

Leftovers: Zucchini and aubergine

Saturday was the annually Round table 73 event: a running dinner. An activity with lots of fun, where you are assigned to an entree, maincourse or dessert. In the evening you call where you need to go to enjoy your entree and/or maincourse (no one knows). And when you have to make the entree or main course you hear the bell ringing and when you open the door you see who is going to visit you.
Very suprising and delicious.
This year we had the main course. I've made fresh pasta, with a saltimbocca and filled zucchini.
But every year I've got leftovers, this year wasn't different. In my case aubergine, tomato, zucchini, home made red pesto and basil.
And I don't want to throw anything away. So, tada, look on the pictures above, I've used evertything in these three recipes. The first one is a vegetarian oven dish with potatoe, aubergine, zucchini en red pesto. The second one marinated aubergine in a soja-sesame sauce. And the last picture is a zucchini-mustard soup.

Unique dishes, really nice. And when you wonder why the candle and flower are on every picture. I dressed my table quite nice with candles, flowers and wineglasses. I loved the result and you?

1 comment:

yummychunklet said...

Great idea for leftover eggplant!